SPICY GAGA DUCK

3 findings recorded on Nov 5, 2026. 2 marked corrected on site.

1. Repeat violationItem 6-1A ↗

   Cold holding

   Observed multiple TCS foods inside of the display cooler including cooked duck head, duck feet, and chicken liver that were above proper cold holding of 41F or below.*see temp log Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at…

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   Code 511-6-1.04(6)(f)

   Observed multiple TCS foods inside of the display cooler including cooked duck head, duck feet, and chicken liver that were above proper cold holding of 41F or below.*see temp log Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P PIC stated that foods were prepared at 11 a.m., therefore foods were immediately placed on ice inside the cooler and plastic wrap was removed to facilitate rapid cooling. Corrected On-Site. Repeat Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

2. Violation recordedItem 11A ↗

   Cooling methods and equipment

   Observed duck head, duck feet, chicken feet, chicken liver all tightly wrapped in plastic wrap inside of the display cooler of the front food service area. Cooling Methods (Pf, C) (e) Cooling Methods.

   Inspector’s full note

   Inspection item: Proper cooling methods used: adequate equipment for temperature control

   Code 511-6-1.04(6)(e)

   Observed duck head, duck feet, chicken feet, chicken liver all tightly wrapped in plastic wrap inside of the display cooler of the front food service area. Cooling Methods (Pf, C) (e) Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. PIC immediately placed all foods in cooler on ice and removed the plastic wrap in order to facilitate rapid cooling. Corrected On-Site. New Violation.

   Official report · Item 11A ↗

   Marked corrected on site

3. Violation recordedItem 18 ↗

   Pest control

   Observed more than five fruit flies throughout the main kitchen. Controlling Pests (Pf, C) (k) Controlling Pests.

   Inspector’s full note

   Inspection item: Insects, rodents, and animals not present

   Code 511-6-1.07(5)(k)

   Observed more than five fruit flies throughout the main kitchen. Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. Discussed with PIC to contact pest control in order to resolve pest issue. New Violation.

   Official report · Item 18 ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.